裂壶藻渣酶解产物的抗氧化稳定性

本实验以裂壶藻渣酶解产物对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除能力及其还原力活性为评价指标，探讨温度、pH值、食品辅料、防腐剂、金属离子及人工胃肠道模拟环境对其抗氧化活性的影响。结果表明：在30～100 ℃的范围内温度变化对裂壶藻渣酶解产物的抗氧化活性影响不明显；在酸性环境中酶解产物可以较好地保持活性；蔗糖及NaCl对酶解产物活性影响不显著，葡萄糖在质量分数2%～10%范围内，随质量分数提高，对其活性的影响渐增；防腐剂山梨酸钾对酶解产物活性的影响略强于苯甲酸钠；金属离子对样品活性的影响大小为：Zn2+＞Cu2+＞K+＞Ca2+；体外模拟胃肠实验中，酶解产物经胃肠液处理后其活性保持率可达65%以上。

Antioxidant Stability of Enzymatic Hydrolysates from Schizochytrium limacinum Meal

The DPPH free radical scavenging activity and reducing power of enzymatic hydrolysates from Schizochytrium
limacinum meal was selected as the indexes to investigate the effects of temperature, pH, food auxiliary materials,
preservatives, metal ions and digestion environment in vitro on the antioxidant stability. The results showed that the
enzymatic hydrolysates from Schizochytrium limacinum meal had strong heat-resistance ability from 30 ℃ to 100 ℃ and the
activity was maintained well in an acidic environment; some food additives such as sucrose and NaCl had little effects on
the antioxidant stability while glucose exerted an increasing effect at increasing concentrations from 2% to 10%. The effect
of potassium sorbate on the activity of hydrolysis products was slightly stronger than that of sodium benzoate. The effect of
different metal ions followed the decreasing order of Zn2+ > Cu2+ > K+ > Ca2+. Up to 65% of the activity could be retained
after simulated gastrointestinal environment treatment in vitro.